Haggis, Neeps and Tatties 🥔 #shots

Haggis, Neeps and Tatties Ingredients: - 1 haggis - 3 medium-large neeps (swede), peeled and diced - 4 medium-large mashing potatoes, peeled and diced - 1 onion, finely diced - 100g (3.5 oz) butter - salt, to taste - 50ml (1.7 fl oz) whisky - 1L (2.1 pints) chicken stock - 120ml (4 fl oz) milk - 40ml (1.4 fl oz) cream - parsley, to garnish Method: 1. Place the potatoes in a pot with a big pinch of salt and cover with cold water. Bring to a boil and cook until soft. Drain well and leave in the pot uncovered to steam for 10 minutes. 2. Repeat the same process with the swede: add to a pot with a big pinch of salt, cover with cold water, bring to a boil, and cook until soft. Drain well and leave in the pot uncovered to steam for 10 minutes. 3. In a frying pan over medium heat, melt 40g (1.4 oz) butter. Once melted, add the onions with a pinch of salt. Sauté for 5-6 minutes or until translucent. Add the whisky and flambé. Once the whisky has reduced, add the chicken stock and reduce by half. Finish the sauce with the cream just before serving. 4. Heat the haggis by boiling in water for 30 minutes. 5. Once the potatoes are nice and dry, add 30g (1 oz) butter and the milk to the pan and mash. Then, add the remaining butter to the swede and also mash. 6. To serve, place some of each mash on the plate along with the haggis. Finish with the whisky cream sauce and garnish with parsley.